This sweet baked boneless chicken thighs recipe cooks up in less than 30 minutes! A chicken recipe that is loaded with flavor like sweetness, salty, and garlic! Learn how long to bake boneless chicken thighs for the juiciest and tender chicken dinner.

Baked Boneless Chicken Thighs

My family loves this chicken recipe, so I make it often! I love how easy and budget friendly it is. If we’re entertaining it still looks like a beautiful dish and the taste is incredible, but it’s a fraction of the price compared to chicken breast. They’re full of flavor too! By the way, if you go to the popular burrito bowl chain and get chicken, that’s chicken thighs, not chicken breast. I always make our baked chicken thighs boneless as bone-in chicken takes a bit longer to cook and it can be difficult for your guests to get the meat off the bone without using their hands.

How Long to Cook Boneless Chicken Thighs

This is really going to depend on how large or small your chicken thighs are. The larger they are the longer they’ll need to cook, smaller will cook up in less time. We usually cook for 20-25 minutes. Thighs cook up quickly at 425 degrees F, whereas a piece of meat or poultry with a bone will take a bit longer to cook. We’ve had a few emails asking us ” How Long to Cook bone in Chicken Thighs ?” and with bone-in chicken thighs, you’ll want to increase the cooking time to 35-40 minutes.

Tip for Baking Boneless Chicken Thighs

Boneless chicken thighs are dark meat so they will definitely release a bit of fat while cooking. Also, since we’re using brown sugar it’s important to have something protecting your sheet pan. Baking boneless chicken thighs in the oven is a really easy way to prepare boneless chicken breasts. You’ll appreciate the ease of cooking and how much you can cook, great for meal planning or making a larger serving size.

Not in the mood for sweet? Sometimes I’ll make chimichurri chicken thighs but these brown sugar chicken thighs are a hit here.

I’ve been making a ton of one sheet pan meals and I finally invest in silicone baking mats! They’re great for recipes like this baked boneless chicken thighs especially since I use brown sugar which can really stick to the baking.

When you use them there’s no need for oil! They’re non-stick, oven-safe silicone up to 480 degrees F. It fits the pan perfectly too 🙂

You can use this for making dinner or even baking cookies. I’ve been using it for chocolate as well!

I bought them and love that it’s a two pack. One for cooking dinner and the other one is for desserts and baking. 🙂

Baked Boneless Chicken Thighs are always a hit if they’re made right. Thighs are dark meat, and they’re so juicy. If you overcook it a little, you’ll be okay, whereas if you overcooked a chicken breast you’d be reaching for the water.

More boneless chicken thigh recipes

Whenever I make this my entire family gobbles it up. If you make these Baked Boneless Chicken Thighs, there will be no leftovers unless you make a big batch! Even when I make a large batch, we rarely have leftovers. The sticky sauce on top is so delicious, and it’s perfect with white rice and a green veggie.

This chicken has almost an Asian flavor my husband said, but it doesn’t have all the salt, just sugar. 😉

WATCH OUR VIDEO ON HOW TO MAKE BAKED BONELESS CHICKEN THIGHS IN THE OVEN

Baked Boneless Chicken Thighs Recipe

This sweet baked boneless chicken thighs recipe cooks up in less than 30 minutes! A chicken recipe that is loaded with flavor like sweetness, salty, and garlic! Learn how long to bake boneless chicken thighs for the juiciest and tender chicken dinner.

Course:
Main Course

Cuisine:
American

Servings: 8

Calories: 170kcal

Author: Courtney

Ingredients

8boneless skinless chicken thighs

1/3cupbrown sugar

1teaspoongarlic powder

1teaspoonsalt

1/2-1teaspoonparsley

Instructions

Preheat oven to 425 degrees.

Line a cookie sheet with parchment paper.

In a small bowl mix the brown sugar, garlic, salt, and parsley.

Place the chicken onto the lined cookie sheet and sprinkle with the sugar mixture.

Put the chicken into the oven and cook for 20-25 minutes, or until done.

About Courtney Lopez

Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She married Chris in summer of 2008 and they had Sweet Baby summer of 2012. Now sweet baby has grown into quite the Mini Chef and has her own series called Mini Chef Mondays! Find recipes, product finds, and more on our blog!

Comments

This is delicious…my only tip is…fix it and put it in the oven immediately after applying the topping. I was trying to be proactive and fix the chicken ahead of time and put it in the fridge with the topping already on it. Well, it sort of melted into the chicken in the refrigerator, and when I baked it, it tended to burn a bit. This is one of my favorite recipes…lesson learned. Hope to help others with this info. My fault.

I totally love the “thighs”. They are so juicy and flavourful. This looks like a great recipe…and maybe I will the the dark meat haters to turn around. But on the other hand, it works for me. Come turkey time I don’t have to fight over the breast/white meat.

I’m pretty new to baking chicken thighs over breasts and this recipe is perfect! I love that it comes together quickly with just a couple of ingredients that I always have on hand. My kids love the addition of the brown sugar of course 🙂 .

We buy boneless chicken thighs often, so I’m always looking for new recipes to make with them! I love the sweet and savory flavors you’ve used in baking these! They look so juicy and perfectly-cooked. What a great dinner for a busy night.

Chicken thighs have always been my favorite part of the chicken — they’re just juicier and more flavorful than the breast. This recipe looks so easy, I’m putting in rotation this week — maybe with a little cayenne pepper for heat! Can’t wait to try it…

I so wish my husband liked savoury and sweet together. These chicken thighs look so delicious with this sticky and garlicky glaze. I, too, love using boneless chicken thighs when entertaining. They are, as you said, affordable and very tasty, I find that they taste so much better than chicken breast. And if there’s no skin then they are also pretty healthy.

I love chicken thighs here and we have a thigh one pot bake at least once a week. The meat is so much more tender and moist than breast. I do confess that I buy with the bone and then (badly) butcher them ourselves as our hound is raw fed and has the raw bones!

In love with this very simple recipe! So much flavor and juicy. I did food prep for my husband’s work lunches so I can’t wait for him to try it. I set it for 21 minutes and turned off the oven and accidently left in the for about another 5-7 minutes and they still came out juicy

Delishous. I cut the recipe in half since I just cooked them for myself. I had leftovers so the next day I sauted some onions, chopped the chicken into chunks and threw them into a flour tortilla. Delishous again. Thank you for the recipe.

These are FANTASTIC! Everyone who got to try them (made them at lunch, so the entire family was not here) loved them. My son wanted to know what I did, so we are making them together tonight for dinner so everyone gets some. Will serve with buttered noodles and sauteed green beans.

I followed the recipe exactly, but make the mistake of walking away from the kitchen. Unfortunately, when the buzzer went off after 20 minutes, the brown sugar was hopelessly burnt and blackened all over the chicken and lined pan. I sprinkled the brown sugar on just before popping in the oven. What did I do wrong??

Oh no, Mary! I’m so sorry. We make this recipe at least once a week, so my thought is your oven may cook hotter than others. I’ve had this happen in my previous house. Because of that, I use an oven thermometer to make sure that my oven temperature is always accurate, especially with me sharing recipes. 🙂

If it’s accurate you may have had super tiny chicken thighs, but I don’t think that was it. It seems like the oven cooks hotter than most. I would try 400 degrees F or 375 and see how that goes if you can’t get a thermometer. Higher temperature would definitely cause the brown sugar to burn much more quickly. Ours usually doesn’t burn as you can see in the video and picture it’s more caramelized.

Please let me know if you have anymore more issues, we definitely want to make sure you can enjoy this delicious baked chicken thigh recipe, it’s our favorite! 🙂

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